Three Sisters Succotash Recipe

Oct 16, 2024

While the South may claim this classic side as its own, the dish has a much longer history.

Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living.

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel

Summer comes earlier in the South than in the North, where I normally roost. I wait patiently for the arrival of tomatoes, corn picked so recently that it's still sweet, and plenty of beans—both shelled and in their pods. When I finally see all three of these ingredients at my farmers' market, the first thing I make is my favorite side: succotash.

The dish is traditionally prepared from the bounty of the "Three Sisters," a name for an ingenious way of growing things that’s a testimony to the wisdom of Native American agriculture. In this method, corn, beans, and squash are planted together and live in symbiotic harmony. The corn stalks provide poles to support the squash and trailing beans (which add beneficial nutrients to the soil), and the broad squash leaves shade the young plants from the sun. When they all ripen, the whole harvest goes into a skillet. Even the word "succotash" reminds us of the dish’s Native American origins; it comes from the Narragansett term "sahquttahhash," which means "broken corn kernels."

Over time, the side came to be associated with the South, though there is no clear answer as to why. I suspect it’s because the region’s fresh produce was irresistible to cooks, and this was a way to feature those summer standbys.

Most of these succotash recipes include corn, tomatoes, okra, and field peas or lima beans. The version below combines Southern and Native American elements—with yellow squash, corn, and pole beans, plus tomatoes and pieces of thick-cut bacon. Kernels of fresh corn add color and provide a sweet counterpoint to the light acidity of the tomatoes, and the green beans supply a welcome tender-crisp texture. A hot cast-iron skillet will blister the vegetables a bit; let them cook for a while with minimal stirring to give them a nice char.

This flavorful mix pairs perfectly with fried chicken or fish—or just about any other main dish—and brings the abundance of the season straight to the table.

Editorial contributions by Dr. Jessica B. Harris.

6 thick-cut bacon slices, cut into 1-inch pieces (about 1 cup)

1 cup chopped sweet onion (from 1 medium onion)

1 Tbsp. finely chopped garlic (about 3 cloves)

10 oz. fresh green beans, trimmed and cut into 2-inch pieces (2 cups)

1 medium-size yellow squash, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)

2 cups fresh or frozen yellow corn kernels (from 4 ears)

1 (3/4-oz.) habanero chile, pricked all over with a fork

1 1/2 tsp. kosher salt

1/2 tsp. black pepper, plus more for garnish

1 cup halved cherry tomatoes

1 tsp. coarsely chopped fresh thyme leaves, plus more for garnish

Place bacon in a 12-inch cast-iron skillet. Cook over medium-high, stirring occasionally, until crispy, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain, reserving 2 tablespoons drippings in skillet. Save remaining drippings for another use.

Add onion to reserved drippings in skillet; cook over medium, stirring often, until softened, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds.

Increase heat to high; stir in green beans, squash, corn, habanero chile, salt, and black pepper. Cook, stirring mixture occasionally, until vegetables are slightly charred, about 8 minutes. Reduce heat to medium-high, and stir in 1/4 cup water; cover and cook, undisturbed, until vegetables are tender, about 4 minutes. Remove and discard habanero. Stir in halved cherry tomatoes, fresh thyme, and cooked bacon. Garnish with additional thyme and black pepper.